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CHICKEN, LEEK AND GINGER POTSTICKERS

MAKES

24

These potstickers are essentially dumplings, and have a crispy base while the rest is steam-cooked, giving them a beautifully pillow-soft texture. Make these with a group of friends around the table or make a batch, pop in the freezer, and cook straight from frozen.

INGREDIENTS:

800g chicken mince

1 large leek, thinly sliced

1 tsp fresh ginger, finely chopped

1 tsp garlic, finely chopped

1 tsp toasted sesame oil

1 medium free-range egg, separated

24 wanton wrappers (available online or at Asian supermarkets)

2 tbsp light soy sauce

2 tbsp rice wine vinegar, (malt vinegar is fine too)

a thumb-sized piece of ginger, peeled and sliced into matchsticks

4 tbsp groundnut or vegetable oil – 1tbsp per batch of dumplings